Grilled Mixed Salad with Lemon and Parmesan

Grilling is the way to go during summer, and salad isn’t exempt. Romaine, raddichio and leeks get kissed by the grill then topped with crunchy raw fennel and a gorgeously creamy Dijon Parmigianino vinaigrette.

4 stalks Romaine Lettuce

2 heads Radicchio, cut into quarters

2 leeks, halved lengthwise

1 fennel bulb

¼ cup lemon juice

2 tablespoons dijon mustard

1/3 cup freshly grated parmesan + extra for garnish

¾ cup olive oil



¼ cup thinly sliced red onion

Generously drizzle the lettuce, radicchio, and leeks in olive oil and sprinkle with salt. Char them all on the grill until they start to wilt and get a nice color. Thinly slice the fennel. Roughly chop all the lettuces and leeks. Whisk all dressing ingredients together, season with salt and pepper to taste. Arrange your lettuces on a platter with thinly sliced red onion. Topped with fennel and spoon on dressing. Add extra parmesan for garnish.

-Chef Steph

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.